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Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods. 2022; 11(5):701. https://doi.org/10.3390/foods11050701

Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. 2022. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt" Foods 11, no. 5: 701. https://doi.org/10.3390/foods11050701

Barukčić, I., Filipan, K., Lisak Jakopović, K., Božanić, R., Blažić, M., & Repajić, M. (2022). The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods, 11(5), 701. https://doi.org/10.3390/foods11050701